Mussels with Chorizo and Fresh Corn

Saltspring Island Mussels with Meuwly’s Chorizo Sausage, Fresh Corn, “Mans Organics” Tomatoes, and Herb-Roasted Potatoes

Method:

1. Clean the mussels! https://www.youtube.com/watch?v=o2Od7_XYye0

2. Blanch fresh corn in boiling salted water. Cool and cut off of cobs.

3. Slice potatoes, toss with Olive Oil and Meuwly’s Herb de Provence + Vancouver Island Sea Salt. Roast in a 425F oven until lightly browned and crispy on the outside.

4. Cut open chorizo links and crumble the raw sausage. Sear In a heavy saucepan on medium-high heat until fully cooked. Remove from the pan and set aside

5. In the same pan, saute diced onions and garlic over medium heat (in the chorizo fat!) until translucent. For extra spice, add some Herbologie Chili Flakes or Smoked Paprika.

6. Add fresh tomatoes and corn - cook for another minute, stirring well.

7. Return the chorizo to the pan, add the mussels, and add enough water to just barely reach the top of the mussels. Season to taste

8. Add some Walter Caesar Mix! (Trust us, it’s worth the extra step)

9. Bring to a simmer, cover the pan, and cook for 3-5 minutes until mussels pop open. Serve over roasted potatoes and garnish with fresh herbs and a big squeeze of lemon juice.